instant pot chicken soup recipe

There’s a certain magic in making chicken soup in the Instant Pot — it’s a shortcut that doesn’t skimp on soul. I love how it turns out thick, comforting, with flavors that deepen faster than you’d expect. It’s the kind of dish that makes the kitchen smell like home, even on the busiest days.

Why I Keep Coming Back to This Soup

It’s the kind of dish that makes me feel grounded, especially after a hectic day. The aroma alone calms a racing mind, and the taste is pure, simple nourishment. Plus, it’s endlessly adaptable — I can throw in whatever veggies I have, and it still tastes like home.

Breaking Down the Ingredients

• Chicken breasts: I prefer them boneless for quick cooking, lean, and tender.: They cook fast and shred easily, adding richness to every spoonful. Swap for thighs if you want more flavor.
• Carrots: Fresh, crunchy carrots add sweetness and color. Use baby carrots for convenience.: Their natural sugar balances the savory broth. Frozen carrots work if fresh aren’t available.
• Celery: Adds a subtle bitterness and crunch. Don’t skip it; it’s the backbone of flavor.: Chop small to let it soften and release its aroma. For a softer texture, cook longer in the initial sauté.
• Garlic: Pungent and aromatic, it’s the soul of this broth.: Minced finely so it disperses evenly. Roasted garlic gives a sweeter, mellow note if you prefer.
• Chicken broth: Use homemade or store-bought, but opt for low sodium.: It forms the savory base. For a smoky twist, try adding a chipotle pepper.
• Herbs and seasonings: Bay leaves, thyme, salt, pepper.: Layered flavors that deepen as it cooks. Fresh herbs added at the end brighten the dish.
• Lemon: Brightens the broth and cuts through richness.: A squeeze at the end lifts the flavors. Lime works well for a different vibe.

Tools of the Trade for Instant Pot Chicken Soup

• Instant Pot or similar electric pressure cooker: Main cooking vessel, quick and easy pressure control.
• Chopping board and sharp knife: Prep ingredients efficiently.
• Measuring cups and spoons: Keep seasonings balanced.
• Wooden spoon or spatula: Stir ingredients without scratching.
• Ladle: Serve the soup.

Step-by-Step Guide to Your Cozy Chicken Soup

Step 1: Start by prepping your ingredients: peel and chop carrots, dice celery, and mince garlic.

Step 2: Set the Instant Pot to sauté mode. Add a splash of oil, then cook the garlic and onion until fragrant, about 2 minutes.

Step 3: Add the chicken breasts, carrots, celery, bay leaves, and seasonings. Pour in chicken broth.

Step 4: Seal the lid and set to high pressure for 10 minutes. Once done, do a quick release.

Step 5: Remove the chicken, shred it, and return to the pot. Turn to sauté mode and simmer for 10 minutes to meld flavors.

Cooking Checks to Keep You on Track

• On sauté, onions should be translucent and fragrant, not browned.
• When adding broth, ensure it covers the ingredients for even cooking.
• During pressure cooking, listen for the gentle hissing and crackling, not loud banging.
• After releasing pressure, chicken should shred easily and vegetables tender but not mushy.

Avoid These Common Chicken Soup Mishaps

• Rapid pressure release caused broth splatter.? Use a gentle release to prevent splattering. If steam puffs out suddenly, pause and wait a moment.
• Oversalted broth.? Add too much salt? Dilute with a splash of water or broth to balance flavors.
• Under-cooked chicken.? If chicken is tough, add a few more minutes under pressure.
• Burnt flavor at the bottom.? Burnt bits sticking to the bottom? Use deglazing to lift flavor and avoid scorching.

Instant Pot Chicken Soup

This hearty chicken soup is made quickly in the Instant Pot, using tender chicken breasts, fresh vegetables, and aromatic herbs to create a thick, comforting broth. The dish features shredded chicken and tender vegetables, resulting in a nourishing, homey final appearance perfect for cozy days. It’s a simple, flavorful soup that comes together with minimal fuss and deep, rich flavors.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 pounds boneless chicken breasts preferably skinless
• 3 large carrots peeled and chopped
• 2 stalks celery chopped
• 4 cloves garlic minced
• 4 cups chicken broth low sodium preferred
• 2 bay leaves bay leaves
• 1 teaspoon dried thyme
• to taste salt and pepper adjust as needed
• 1 lemon lemon for juice at the end

Equipment

• Instant Pot or similar electric pressure cooker
• Chopping board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Ladle

Method

 

1. Peel and chop the carrots, dice the celery, and mince the garlic. Set these aside.
   
2. Set your Instant Pot to sauté mode. Add a splash of oil, then cook the minced garlic until fragrant—about 2 minutes—until it releases a warm aroma and becomes slightly golden.
   
3. Add the chicken breasts to the pot and cook for 3-4 minutes, turning occasionally, until lightly browned on the outside.
   
4. Pour in the chicken broth, then add the chopped carrots, celery, bay leaves, thyme, salt, and pepper. Stir gently to combine all ingredients.
   
5. Secure the lid and set the Instant Pot to high pressure for 10 minutes. Make sure the vent is sealed.
   
6. Once cooking is complete, carefully do a quick release of pressure. Open the lid once the steam has subsided.
   
7. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot and stir to combine.
8. Turn on sauté mode again and let the soup simmer for 10 minutes, allowing flavors to meld and vegetables to soften further.
9. Squeeze fresh lemon juice into the soup, stirring gently to brighten the flavors.
10. Taste and adjust seasoning with additional salt and pepper if needed. Remove bay leaves before serving.
11. Ladle the hot soup into bowls and enjoy this cozy, nourishing meal that’s perfect for chilly days or when you need some comfort.